some soups description

Soups


Wild mushroom soup

They are expensive , but dried porcini will have an intensive flavor, so only smaller amount is required



Tomato and fresh basil soup

A pungent soup for late summer when fresh tomatoes are at their most flavorsome



Cream of courgette soup

The beauty of this soup is the delicate color, rich and creamy texture and stubble taste .if you prefer a more pronounced cheese flavor , use gorgonzola



Garlic, chick-pea and spinach soup

This delicious, thick and creamy soup is richly flavored and makes a great one -pot meal



Classic French onion soup

When French onion soup made slowly and carefully , the onions almost caramelize to deep mahogany color. It has a superb flavor and is a perfect winter supper dish



Navy bean soup

A thick puree of cooked dried beans is at the heat of this substantial country soup from Tuscany. It makes a warming lunch or supper dish



Asparagus soup

Home made asparagus soups are in delicate flavor, this soup is best made with young asparagus and blended well and best served with wafer thin sliced bread toast can be herbed or garlic



Minestrone

This is an bodied , mixed vegetable soup using almost any combination of seasonal vegetables, include short pasta or rice(Arborio) can also be added , this can also include pesto and grated Italian cheese



Pumpkin soup

This beautiful flavored, golden colored soup would be perfect for an autumn dinner.



Carrot and coriander soup

Nearly all root veg make an excellent soup, as they puree well have an earthy flavor , which gets complements from the herbs and spices. This is always versatile, simple and elegant soup, in both flavor and appearance



Curried celery soup

This is an unusual combination but not to forget the Indian flavor in this classical soups, this is best served with boiled rice and whole wheat roll (u can add boiled mashed lentil to make more classical touch),I am starving to eat this



Fresh green peas soup

A well known potage saint -Germaine, a name which comes from the suburb of Paris where they used to be cultivated ,



Gazpacho

An spin soup , is served cold which has hundreds of variations, served with selections of garnish , a great summer soup, thank the Spanish to gave this soup to the world.



Leek and potato chilled soup

Serve this flavored soup with the dollop of crème fraiche or sour cream, serve this chilled broth on hot summer evening, with some chives makes more appetite

essence of oriental

Lemon scented CHICKEN SUPREME


PEPPERED DUCK BREAST

TOT SOI Leaves

LEMON Rind

SPRING ROLL WRAPPER RING

RICE NOODLES with BEEF Juliennes & Scallions

CARROTS & SCALLIONS Chiffonaise

PORK DIM SUM

Charred RED PEPPER Triangle

DIAKON SPROUTS

SOY CHILLI Sauce

MUNG BEANS & BLACK BEANS RAGOUT………Chop ginger, garlic, onions & carrots with

Mung beans, Black beans, Soy sauce, Chicken stock & Scallions

Glazed EEL

Diamond cut SCALLIONS

SOY GLAZE

lamb duo

LAMB LOIN


LAMB SHANK


MOROCCAN COUS COUS…..(Preserved Lemon rind, Lemon leaves, chopped Dates,


chopped Figs, raisins & chopped Parsley) stuffed in baked spring roll triangles.


Fried POTATO CUBE……...stuffed with RATATOUILLE


GRILLED BABY CARROT


HERB OIL mixed with RED PEPPER JUS


MINT FROTH


MINT SPRIG


CHERVIL SPRIGS

BAKED OYSTERS ROCKEFELLER

BAKED OYSTERS ROCKEFELLER


OYSTERS HALF SHELL………Stuffed with Mung Bean ragout, Creamed Spinach,


Bacon, topped with grated Ementhal cheese


CHAMPAGNE SABAYON


DILL Sprig


CIABATTA BRUSCHETTA with TOMATO CONCASSE


PHYLLO DOUGH Rags


BALSAMIC REDUCTION


Fried BASIL LEAF


Fried GARLIC Chip


HERB OIL with RED PEPPER JUS

VEAL MEDALLIONS WITH MARSALA SAUCE

VEAL MEDALLIONS WITH MARSALA SAUCE


VEAL SHORT……..Tenderised & flattened. Season & roll with Mushroom Rissotto.

Poach in seasoned Veal stock for 5 minutes, cut into 2 & then slow Braise in

the oven in a mixture of Veal Glaze, Calvados Liquer, Apple segments,

Mire poix with some Marsala wine. Remove, strain the sauce & save it for

the cream froth.

MARSALA MUSHROOM SAUCE

POTATO & BEEF CROQUETTE…….Potatoes, Braised Beef & Chicken, seasoned with

fresh herbs.

ROASTED TURNIP & BEETROOT WEDGE

GRILLED BABY CARROT Half

BRAISED ARTICHOKE BOTTOM……..tossed in chopped parsley

Roasted CHERRY TOMATO Wedges

CHERVIL SPRIGS

CHIVE

Green tea special

Green tea special




Green tea and cider jelly



Green tea bag 1no

1 cup water

1 tablespoon sugar

Cider ½ cup

gelatin sheet or granulated 1 table spoon

Method

Heat the water make a green tea and make it cold

Then mix it sugar and cider

Then melt the gelatin in slow heat

And mix it with the tea

Pour it in the mould and set it in the refrigerator for 4 hours and serve



Pouched salmon with green tea juice and seaweed



Salmon fillet 180 gm , 06 oz

Seaweed sheet 01

Green tea bag 02

Lemon or lime wedges 01

Ginger juliennes 1 table spoon

Fresh red chilly julienne few

Dashina motto ½ teaspoon

Salt and crushed black peppers to taste



Method

Make a green tea and strain it

Then add the salmon fillet to the tea and pouch it at the final stage addd the seaweed and ginger and chilly and d motto check for seasoning and serve it with fresh chopper cilantro







Green tea mousse sauce



Make a mousselin sauce (i.e.) make hollandaise sauce and add fresh whipped cream to it

Then make a strong green tea reduction with ginger and thicken it with little of corn starch

And mix this green tea sauce to the mousselin sauce



Green tea froth



Green tea bag 01

White wine 1 cup

Egg yolk 5no

Salt and crushed pepper white



Method

Make a green tea and mix it with white wine and egg yolk

And start whipping it in the double boiler ,make sure it is not curdled

Remove it when it is starting to form a foam

And serve it with steaks







Pine colds delight with green tea , candied pineapple and sweet red wine reduction



Whole egg 02 no

Sugar 50 gm

Pineapple juice 1 cup

Granulated coconut 1 tea spoon

whipped cream ½ cup

Gelatin 1 table spoon

Fresh pineapple slice 1

Red wine ½ cup

Cinnamon sticks1no



Methods



Separate the egg yolk and white in a bowl

Mix the yolk and sugar and double boil it till it forms custard

Then cool it

The reduce the pineapple juice with coconut powder and sugar till it form to thick golden color then cool it and mix it with custard

Then make meringue with egg white till heavy peek

Then combine all the mixture with whipped cream and melted gelatin

Then set it in the mould and refrigerate it



Then make green tea and keep it separate



Then make the reduction of red wine with sugar and cinnamon and cook the fresh pineapple of desired shape in the sauce

Then remove the fruit top it with meringue and gratin ate it till itb form light brown color





Then finally serve all this three items in same platter with sauce









Green tea tiramisu

ANTIPASTO RUSTICO

ANTIPASTO RUSTICO

INGREDIENT.

FOR 50 PORTION

MOZARELLA FRESH(1OZ SLICES)-6.4 LB

GREEN PEPPER-10 LB

RED PEPPER-10LB

YELLOW PEPPER-10LB

TUNA (CANNED)(1OZ EACH PORTION)-6.4 LB (DRAINED WT)

PROSCIUTTO(10Z)(THINLY SLICED)-6.4 LB

BRESAOLA LETTUCE-2LB

CHOPPED GARLIC

CRUSHED BLACK PEPPERCORN

OLIVE OIL-

ROASTED GARLIC VINAIGRETTE-11/2CUP

· GALIC CLOVES (ROASTED AND MINCED)15EA

· OLIVE OIL-1CUP

· VINEGAR-1/2 CUP

· CRUSHED BLACK PEPPER

· SALT TO TASTE

BALSAMIC REDUCTION-1/5 CUP

PROCEDURE

RUB THE PEPPERS WITH OLIVE OIL, GROUND BLACK PEPPER, AND SALT. ROAST IN THE OVEN AND PEEL,DESEED. & CUT INTO THICK JULIENNE AND MARINATE WITH THE VINAIGRETTE.

CLEAN BRESAOLA LETTUCE MARINATE WITH THE VINAIGRETTE AND ARANGE FEW LEAVES ON THE CENTRE OF THE PLATE AND PLACE THE TUNA ONER IT.

PLACE AN OUNCE OF ROASTED PEPPER MIXTURE IN A SLICE OF MOZARELL AND PLACE ON THE PLATE.

FOLD AN OUNCE OF PROSCIUTTO LIKE A FLORET AND KEEP ON THE PLATE AND PUT TWO STREAKS OF BALSAMIC REDUCTION AS SHOWN IN THE PICTURE. AND SERVE.

Langoustine tail on pan fried risotto

Langoustine tail on pan fried risotto




Arborio - 1cup

Stock-4cup

Chopped garlic few

Chopped onions few

Chopped oregano

White wine few

Olive oil 1 cup

Langoustine tail 1

Cream ½ cup

Butter 2 table spoon

Lemon juice few

Seasoning



Sauté garlic ,onion in a olive oil add Arborio and continue the same for few more minute

Then add little stock keep on string it till liquid observed ,do the same till it get cooked and form creamy consistency, finish it with herbs and cream, and seasoning

Pour it in the flat pan and set it in cold area

Marinate the seafood

Make a buree blanc

The cut the risotto to any shap and grill it in the hot plat, same time grill the meat and serve together

Pan grilled chicken supreme ,three cheese mash ,fried parsnip with lemon leaves flavored pan reduction

Pan grilled chicken supreme ,three cheese mash ,fried parsnip with lemon leaves flavored pan reduction

Chicken breast -1

Potato-2

Brie, cheddar, and Swiss- each 1 table spoon

Parsnip thin sliced few

Lemon grass and leaves few

Crushed pepper and salt

Chicken stock 1 laddle

White wine few

Soft butter 2 table spoon

Cream ½ cup



Method



Marinate the chicken with thyme and fresh cream ,and seasoning

Boil the potato and mash the potato mix it with some butter and cream and cheese check the sesoning

Fry the parsnip in the oil at slow heat till it get crispy

Then grill the chicken in a pan and remove it once it is done

For sauce pour some stock ,and white wine in the same pan and reduce it add lemon leaves and grass and once u get the flavor remove the leaves and grass and finish it with butter and crushed pepper and serve

Lobster tail and mango skewers with lemon butter sauce

Lobster tail and mango skewers with lemon butter sauce

Lobster tail 200 gm

Mango big 1

Mixed lettuce few

Lemon juice 2 table spoon

Soft salted butter 2 table spoon



Method

Remove thw tail meat from the shell and cut it into even cube size

Cut the mango also in the same way

Marinate the lobster as u r wish

Then pock it in the skewer one peace of lobster and one peace of mango do it in same way as per the portion size

Then grill it in the griddle

Then add the lemon juice in the pan heat it up then remove from the heat and mix it with the soft butter make sure it doesn’t get separated

And serve together